Reserve 1 cup of the streusel mixture in a small bowl for the topping. Spread the rest in the buttered pan and pat down to form a crust. Bake for 12 minutes or until lightly brown on top. Remove from the oven and let cool.

Step 4

Place the remaining 2 tablespoons flour, ¼ cup brown sugar, and 1 teaspoon cinnamon in a bowl and mix with a fork. Add 1 tablespoon melted butter, lemon juice, and raspberries and gently toss together until the raspberries are coated with the mixture. Spread the raspberry mixture on top of the cooled crust.

Step 5

Sprinkle the remaining streusel topping on top of the raspberries and bake for 35–40 minutes or until light brown on top. Cool completely before cutting.

Reserve 1 cup of the streusel mixture in a small bowl for the topping. Spread the rest in the buttered pan and pat down to form a crust. Bake for 12 minutes or until lightly brown on top. Remove from the oven and let cool.

Step 4

Place the remaining 2 tablespoons flour, ¼ cup brown sugar, and 1 teaspoon cinnamon in a bowl and mix with a fork. Add 1 tablespoon melted butter, lemon juice, and raspberries and gently toss together until the raspberries are coated with the mixture. Spread the raspberry mixture on top of the cooled crust.

Step 5

Sprinkle the remaining streusel topping on top of the raspberries and bake for 35–40 minutes or until light brown on top. Cool completely before cutting.